Add oil to a large pan and heat on medium heat for a minute.
2 tablespoons neutral tasting oil
Add the onions and cook until lightly golden brown and caramelized. This should take about 10 minutes.
1 onion
Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.
4 cloves garlic, 1 tablespoon minced ginger, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 2 tablespoons curry powder, 2 teaspoons coriander powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper
Add the crushed tomatoes and stir well. Cook for one minute
14 ounces crushed tomatoes
Add the chickpeas, potatoes, salt, pepper and vegetable broth. Cover and bring to a boil. Immediately turn the heat down to medium low to bring it to a low simmer. Crack the lid and simmer for 20 minutes, or until the potatoes and chickpeas are soft.
30 ounces chickpeas (2, 15 ounce cans), 2 medium potatoes, 2½ cups vegetable broth, 1 teaspoon salt, ½ teaspoon pepper
Turn off the heat. Taste and add more salt if needed. Stir in the chopped cilantro, garam masala powder and lemon juice. Serve over cooked basmati rice.
¼ lemon - juiced, ¼ cup cilantro, basmati rice, ½ teaspoon garam masala